How to make this recipe Gluten-free?

Zucchini stuffed flowers can be made gluten-free by using gluten-free flour.

Can you eat the flowers on zucchini?

Yes! Zucchini flowers are edible and have a great taste. They are packed with beneficial nutrients and are good to eat fried. So next time, don't waste these and make zucchini blossoms. They are known for their taste and delicacy.

How do you tell the difference between male and female zucchini flowers?

To tell the difference, the female zucchini flower has squash (baby zucchini) at the bottom, while the male flower has a stem and flower. I remember my grandma always preferring to pick the male flowers, which are delicate and perfect for cooking. Although female flowers also taste good, you can use both. I picked male flowers from my garden today, so yeah!

Stuffed Zucchini Flowers Fried Like A Heavenly Treat!

Description

I see so many zucchini blossoms grown in my home garden, and I thought of making stuffed zucchini flowers, which I ate a lot in Rome from my grandma’s kitchen. My grandma made them from zucchini blossoms, stuffing, and batter. The flowers produced by other squash plants, such as pumpkin, can also be prepared similarly. They are just stuffed, battered, and fried!

Ingredients

Scale

15 zucchini blossoms
1 cup all-purpose flour
1 cup cold sparkling water (or soda water)
2 cups sunflower oil
Salt and black pepper to taste

For Stuffing

1/2 cup ricotta cheese
2 tablespoons Parmesan
2 tablespoons chopped spinach
2 teaspoons Lemon zest

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Instructions

Wash the Flowers: Remove the pistil, wash, clean, and rinse the fresh zucchini blossoms.
Zucchini Flower Stuffing: Combine the ricotta, parmesan, spinach, lemon peel, and seasonings (salt and black pepper). Mix all the ingredients well, and the ricotta stuffing will be ready.
Stuff the Blossoms: Fill the ricotta herb stuffing into each flower to make stuffed zucchini blossoms, and twist the flower from the top to seal it.
Make the Batter: Take All-purpose flour in a bowl and add sparkling water, salt, and black pepper. Mix them to make a batter with no lumps and the right consistency, like pancake batter. It shouldn’t be too thick or thin. Adjust the consistency by adding sparkling water.
Get the Oil Ready for Frying: Put some frying oil (I’ve used sunflower) in a pot and heat it to 170-180 C. You can use a cooking oil thermometer to determine the temperature. If you don’t have a way to check the temperature, pour a tiny piece of batter into the pan. It should sizzle quickly, float to the top, and bubble rapidly.
Fry the Stuffed Flowers: Hold a flower from the stem and dip the entire stuffed flower in batter. Hold it down a bit so that some excess batter may fall off, and then quickly drop it in the oil. After some time, turn it around and cook on both sides until golden brown and crispy.
Dish it Out and Enjoy: Once it’s cooked, place the flower on a thick kitchen towel that will absorb the excess oil. Serve in an excellent dish and enjoy!

Notes

Courgette flowers are delicate, so handle them softly. Look inside for insects and remove any. Clean, rinse, and pat dry on a paper towel. Remove the stamen from the inside. Some Italians don’t consider removing them, but they have digestive problems, so it is better to take them off!
If the stuffing is correct, then fried zucchini flowers are heaven-sent. Overstuffing should not be done. Stuff the flower to the point where we can seal properly.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Category: Main course
Method: Frying
Cuisine: Italian

Nutrition

Serving Size: 15
Calories: 179
Sugar: 0.4g
Sodium: 9mg
Fat: 15.1g
Saturated Fat: 1.7g
Carbohydrates: 10.9g
Fiber: 2.4g
Protein: 2g
Cholesterol: 1mg